Homemade black bean burgers are a great option when you want something filling, flavorful, and easy to make. This black bean burger recipe comes together quickly using simple ingredients and creates patties that hold their shape, cook evenly, and stay intact when served in a burger. It’s an easy way to put together a satisfying vegetarian burger for weeknight dinners or meatless meals using ingredients you likely already have on hand.

Close-up of a black bean veggie burger with a seeded bun, crisp lettuce, sliced tomato, and creamy sauce, plated with another burger and a glass of beer blurred in the background.

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This simple black bean burger is one of those meals everyone actually eats, which already puts it high on the dinner list in my kitchen. The patties are filling and protein-forward, and the mix of salsa and barbecue sauce gives them enough flavor that they don’t need much else added at the table. It makes dinner feel more interactive thanks to these veggie burgers, which kids can build themselves with their favorite burger toppings.

Why You Will Love This Recipe

This recipe comes together quickly, making it easy to have dinner on the table in under 30 minutes.
It uses budget-friendly ingredients that are easy to find and already part of many kitchens.
The flavors appeal to both vegetarians and meat-lovers, making it a practical choice when cooking for mixed diets.

Two black bean veggie burgers on sesame-topped buns with lettuce and tomato, served on a wooden board with glasses of beer in the background.

Ingredients

Black beans: Rinsing and draining well is important so the mixture does not turn wet. Mashing only half the beans helps keep the patties sturdy while still giving them texture.
Salsa: A chunky salsa works best here since it adds moisture and flavor without making the mixture loose. If your salsa is very watery, drain off a little liquid before mixing.
BBQ sauce: This adds a subtle smoky sweetness that balances the beans and spices.
Breadcrumbs: Start with the lower amount and add more only if needed. The mixture should feel moist but easy to shape without sticking to your hands.

See the recipe card for the complete list of ingredients and quantities.

How To Make Black Bean Burgers

Overhead view of cooked black beans in a metal mixing bowl, partially mashed, with burger buns visible on the side.

Step 1: Place half of the black beans in a large bowl and lightly mash with a potato masher, keeping some texture. Add the remaining whole beans.

Overhead view of a metal mixing bowl filled with black beans, corn, chopped green onions, herbs, spices, and sauce, ready to be mixed for veggie burgers.

Step 2: Mix in scallions, corn, salsa, BBQ sauce, smoked paprika, garlic powder, and cilantro. Season with salt and pepper.

Overhead view of a metal mixing bowl with black bean veggie burger mixture topped with breadcrumbs before mixing.

Step 3: Stir in breadcrumbs, starting with 7 tablespoons. Add more if needed until the mixture is firm enough to shape.

Overhead view of a metal bowl with fully mixed black bean veggie burger mixture ready to be shaped.

Step 4: Using lightly wet hands, shape the mixture into 4 burger patties.

Overhead view of a black bean veggie burger patty cooking in a skillet, browned on the outside with visible corn and herbs.

Step 5: Pan-fry patties in the hot skillet for 4-5 minutes per side, until golden brown and crisp.

Overhead view of a cooked black bean veggie burger patty on a bun, topped with sliced tomatoes, with burger buns nearby on a light surface.

Step 4: Layer the black bean patties onto hamburger buns and top with your favorite toppings.

Expert Tips

Dry the black beans well before mashing to avoid a wet mixture that is hard to shape.
If the mixture feels soft, let it chill for 10 minutes after mixing, then shape it so the breadcrumbs can absorb moisture.
Use a hot skillet and avoid moving the patties too soon so they develop a golden crust before flipping.
Lightly wet your hands when shaping the patties to prevent sticking and keep the edges smooth.

Variations

Black Bean and Quinoa Burgers: Fold in cooked quinoa to add texture and make the black bean patties a little firmer while keeping them easy to shape.
Sweet Potato and Black Bean Burgers: Mix in mashed roasted sweet potato for a softer texture and a slightly sweet contrast to the beans.
Black Bean and Millet Burgers: Add cooked millet for denser, sturdier protein patties that hold their shape well during cooking.
Blended Turkey and Black Bean Burgers: Stir in finely chopped cooked turkey to create a mixed protein patty that bridges meatless and meat-based burgers.
Chipotle Black Bean Burgers: Add chipotle sauce to the mixture for a smoky heat that works well with simple toppings.
Red Bean Burger Variation: Swap black beans for red beans to change the texture and flavor while still keeping it a meatless burger.

Vegan black bean burger sliced into half to show the interior.

Tried these Black Bean Veggie Burgers? Please rate the recipe and leave a comment below to let us know how they turned out. Your feedback helps others find and enjoy it too!

Black Bean Veggie Burger

These easy black bean burgers come together quickly using simple ingredients and are great as a high-protein vegetarian recipe for dinner. Salsa and barbecue sauce add lots of flavor, keeping the mixture well-seasoned. This veggie burger recipe works well for weeknight dinners or meatless meals, and is loved by kids and adults alike.

Prep Time 10

Cook Time 10

Total Time 20

Serving Size 4

Equipment

Large skillet
Mixing bowl
Potato masher
Spatula

Ingredients

1 tablespoon olive oil
1 15-oz can black beans rinsed and drained
2 scallions finely sliced
½ cup frozen corn thawed
¼ cup chunky salsa
2 tablespoons barbecue sauce
1 teaspoon smoked paprika
1 teaspoon garlic powder
¼ cup fresh cilantro roughly chopped
7-9 tablespoons plain breadcrumbs
Salt and black pepper to taste
4 hamburger buns

For Serving:

Lettuce, sliced tomatoes, pickles, mayonnaise, or sour cream

Instructions

Heat the olive oil in a large skillet over medium heat.
Add half of the black beans to a large mixing bowl and lightly mash with a potato masher, keeping the mixture chunky. Add the remaining whole beans. Stir in the scallions, corn, salsa, barbecue sauce, smoked paprika, garlic powder, and cilantro. Season with salt and black pepper to taste.
Add the breadcrumbs, starting with 7 tablespoons, and mix until the mixture holds together. If needed, add 1 to 2 additional tablespoons until firm enough to shape.
Divide the mixture into 4 portions and form into burger patties using lightly damp hands.
Pan-fry the patties in the hot skillet for 4 to 5 minutes per side, until golden brown and lightly crisp.
Serve the patties on hamburger buns with toppings.

Notes

Keep the bean mixture slightly chunky for better texture and structure.
If the mixture feels too wet, add breadcrumbs gradually rather than all at once. The bread crumbs are key to a perfectly firm texture.
Slightly drain the salsa if needed so it is more chunky than soupy.
These patties work best when cooked in a well-heated skillet to develop a crisp exterior.

More Vegetarian Dinner Ideas

Crispy on the outside, soft on the inside, these halloumi burgers are an easy vegetarian favorite. Pan-fried golden and stacked high, they’re quick enough for a weeknight and satisfying enough for everyone at the table.
This Asian cabbage salad with warm spicy peanut dressing is fresh, bold, and surprisingly satisfying. The warm dressing changes the whole experience and makes this feel like more than just another salad. It’s the kind of dish that disappears fast once it hits the table.
Homemade beet ravioli that looks like it came from a restaurant, but made right in your kitchen. Elegant, colorful, and filled with creamy goat cheese, the perfect dish when you want something a little special.